Natural form

Raw glutinous rice grains are short, round, and chalky white — distinct from regular long-grain rice.

Shows the raw grain's characteristic opaque, chalky appearance and short rounded shape that visually distinguishes it from other rice types.

Grains & Rice

Glutinous Rice

Sticky short-grain rice that clumps when cooked, for Asian savory and sweet dishes.

Glutinous rice, despite the name, contains no gluten but is very high in amylopectin starch, making it sticky and chewy when steamed. It is a staple in Southeast and East Asia, eaten by hand in Laos and Thailand, wrapped in leaves for zongzi, and used in sweets like mango sticky rice and mochi. It is typically soaked then steamed rather than boiled.

Glutinous rice (Oryza sativa var. glutinosa) is a short-grain rice distinguished by an extraordinarily high amylopectin content (98–100%) and negligible amylose (0–2%). Unlike regular rice, where amylose chains separate and cool into discrete grains, glutinous rice's branched amylopectin molecules hydrate, swell, and gelatinize into a thick, cohesive matrix that binds every grain together into a single sticky mass. This is not a textural quirk—it is the structural foundation of dozens of iconic Asian dishes, from Thai mango sticky rice to Japanese mochi to Chinese zongzi, where the rice must hold together when pinched, stuffed, or pounded.

Despite its name, glutinous rice contains no gluten. The Latin-derived "glutinous" refers purely to stickiness, not protein elasticity. In the United States, look for it labeled "sweet rice" in Asian grocery stores—a descriptor of its starch behavior, not its flavor. Across Asia it carries different names: mochigome in Japan, khao niao in Thailand and Laos, nuòmǐ in China. Its neutral, slightly nutty flavor makes it a remarkable vehicle for bold ingredients, while its dense, chewy texture satisfies in ways regular rice simply cannot replicate.

The cooking method is as distinctive as the grain itself. Glutinous rice is almost always steamed, never boiled, because direct water contact makes it gummy and waterlogged. It must be soaked thoroughly before steaming—4 to 24 hours depending on the variety—because the grain and intact bran layer (in black and red varieties) are denser than regular rice and resist hydration. The payoff is a texture that is dense and cohesive when hot, firming further as it cools, giving dishes like zongzi and tteok their characteristic bite and structural integrity.

Measured in: g
Storage: Pantry

Types & varieties

White glutinous rice

Most common variety; neutral flavor, white color; workhorse for savory dishes, desserts, and daily staples across Asia

Black glutinous rice

Purple-black bran layer intact; nuttier, slightly sweeter; requires 12–24 hour soak and 45–60 minutes steaming; used in desserts, rice balls, and festive dishes in China, Japan, and Southeast Asia

Red glutinous rice

Partially milled to remove some bran; earthy, faintly sweet; used in Thai-Lao sticky rice desserts and celebratory dishes such as khao tom mat

Mochi rice (mochigome)

A specific cultivar of glutinous rice bred for mochi production; short, plump grains; prized for superior pounding quality and elastic texture

Why "Glutinous" Has Nothing to Do With Gluten

This is the most commonly misunderstood aspect of the ingredient. The word "glutinous" derives from Latin gluten, meaning glue, and describes the starchy stickiness of the cooked rice—not any protein content. Glutinous rice is entirely gluten-free and safe for people with celiac disease or gluten intolerance. The confusion persists because "gluten" itself sounds similar and also refers to something sticky, but there the connection ends. Gluten is a wheat protein; glutinous rice is a starch. In the United States, the grain is often labeled "sweet rice" in Asian markets—a commercial descriptor for its behavior, not its flavor, since the raw or cooked grain tastes only mildly nutty and neutral.

The name describes starch-based stickiness, not protein content
Glutinous rice is completely gluten-free
Look for "sweet rice" or "glutinous rice" in Asian grocery stores, not "sticky rice" (which may refer to regular short-grain rice)

Why It Sticks: The Starch Science

The stickiness of glutinous rice is entirely structural. Regular rice contains a mix of amylose (linear chains that retrograde and separate as rice cools) and amylopectin (branched chains that form a thick, entangled gel). Glutinous rice is nearly pure amylopectin, which hydrates rapidly, swells dramatically, and forms a continuous starch gel during cooking. When the rice cools, amylopectin molecules reassociate into a dense, ordered structure that holds the grains together. This is why glutinous rice clumps when you squeeze it and why it must be steamed rather than boiled—excess water dilutes the starch matrix and produces a mushy, waterlogged result instead of distinct sticky clumps. The same amylopectin-driven gelatinization makes freshly steamed rice ideal for pounding into mochi, where the hot, hydrated starch must be worked before it sets.

Amylopectin content (98–100%) drives stickiness; amylose content is negligible (0–2%)
Branched-chain amylopectin forms a continuous gel matrix that binds grains together
Steaming concentrates the starch; boiling dilutes it and ruins texture
Cooked rice firms as it cools because amylopectin molecules reassociate into a denser structure

Buying and Storing Glutinous Rice

Look for glutinous rice in the rice section of any Asian grocery store; in mainstream supermarkets it may be in the international aisle. In the U.S., it is typically labeled "sweet rice" or "glutinous rice." In Japan, look for 糯米 (mochigome). In Thai or Vietnamese markets, it is sold as ข้าวเหนียว (khao niao) or gạo nếp. Whole-grain varieties (black, red) have higher oil content than white and turn rancid more quickly—purchase in quantities you will use within a few months, and store any leftovers in the freezer.

Dry uncooked glutinous rice keeps 1–2 years in an airtight container in a cool, dark pantry. Do not store near strong-smelling foods—whole grains absorb odors easily. Once ground into flour (sold as mochiko, shiratamako, or glutinous rice flour), store in the freezer; the higher fat content of ground rice causes rapid rancidity at room temperature. Homemade flour should be used within a few weeks. Cooked glutinous rice keeps 3–5 days refrigerated and can be quickly re-steamed to restore texture.

U.S. label: "sweet rice" or "glutinous rice"; Japan: 糯米 (mochigome); Thailand/Laos: ข้าวเหนียว (khao niao); China: 糯米 (nuòmǐ) or 乌米 (wūmǐ) for black varieties
Black and red varieties have higher oil content—buy smaller quantities and store in the freezer for long-term keeping
Ground glutinous rice flour (mochiko) must be frozen for shelf stability
Dried whole grains absorb strong odors—store away from spices, coffee, or cleaning products

Common uses

Steamed as a daily staple side dish in Laos, Thailand, and rural Southeast Asia—traditionally eaten with fingers directly from a basket at the center of the tableZongzi (粽子)—bamboo or banana leaf-wrapped savory rice dumplings stuffed with pork, salted egg, or sausage; central to Chinese Dragon Boat FestivalSuman—banana-leaf-wrapped cylindrical rice packages in the Philippines, typically cooked with coconut milk and sweetened with sugarMochi and wagashi—pounded or steamed-and-pounded rice cakes in Japan, ranging from plain mochi to filled wagashi with anko or fruitTteok—Korean rice cakes made from steamed and pounded glutinous rice dough, sliced or molded into dishes like tteokbokki and sujeonggwaBánh da lợn and bánh giò—Vietnamese steamed layered rice cakes with mung bean and pork fillings, cut into slices for servingThai mango sticky rice—the canonical dessert of white glutinous rice steamed in coconut cream, served with ripe Ataulfo or Carabao mangoKhao tom mat—Thai sweet porridge using red glutinous rice cooked slowly in coconut milk, sometimes with bananaGlutinous rice flour (mochiko) in batters for fried dishes, mooncake wrappers, and as a thickener for sauces and fillingsTangyuan—glutinous rice flour dumplings rolled small and simmered in sweet ginger soup for Chinese Lantern FestivalRice wine and vinegar production—glutinous rice ferments readily and is the preferred grain for premium sake, makgeolli, and some Asian rice vinegars

Tips & pitfalls

Soak white glutinous rice at least 4–6 hours before steaming; overnight (8–12 hours) produces the most tender, evenly cooked result. Skipping or shortening the soak leads to chalky, undercooked centers.
Drain thoroughly before steaming. Any free water sitting in the steamer dilutes starch release and produces uneven texture—some grains will be mushy, others underdone.
Always steam, never boil. Direct contact with boiling water makes glutinous rice gummy and waterlogged rather than giving it the dense, cohesive texture you want.
Use a tight-fitting steamer lid or wrap the rice in cheesecloth. Condensation dripping onto the rice creates wet patches and uneven stickiness.
Black glutinous rice requires 12–24 hours of soaking and 45–60 minutes of steaming—budget extra time and add 5–10 minutes to steaming if unsure. The denser bran layer resists hydration.
Never stir glutinous rice during or after cooking. Stirring breaks the starch matrix and creates a gluey, soupy mess instead of distinct sticky clumps. Gently fold if you must redistribute.
Cooked glutinous rice firms noticeably as it cools. Serve immediately, or briefly re-steam (3–5 minutes) to restore optimal texture before serving.
For mochi, steam the rice until fully cooked, then pound immediately while extremely hot. Once cooled, the starch sets and becomes impossible to work into a smooth dough.

Nutrition

370kcal

Energy

1548 kJ · per 100 g

Where the calories come from

Protein 8%Carbs 91%Fat 1%

Protein

6.8g

14% DV

Carbs

81.7g

30% DV

Fat

0.6g

1% DV

Fiber

2.8g

10% DV

Sodium

7mg

0% DV

Notable micronutrients

Selenium27% DV

Thiamin (B1)15% DV

Niacin (B3)13% DV

Zinc11% DV

Iron9% DV

Vitamin B66% DV

Source · USDA FoodData Central · Rice, white, glutinous, unenriched, uncooked

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Good to know

Scientific name: Oryza sativa var. glutinosa
Starch composition: 98–100% amylopectin, 0–2% amylose—the high branched-chain starch creates the characteristic sticky, cohesive texture
Gluten content: Zero; "glutinous" refers to starch-based stickiness, not gluten protein
Primary colors: White (most common), black (purple-black bran), red (partially milled)
Typical soaking time: 4–24 hours depending on variety; white needs 4–12 hours, black needs 12–24 hours
Primary cooking method: Steaming above boiling water in a steamer, bamboo basket, or steamer insert lined with cheesecloth
Steamer time: 20–45 minutes for pre-soaked white rice; 45–60 minutes for black glutinous rice
Shelf life: 1–2 years dry in airtight container; 3–5 days cooked and refrigerated

Substitutes

Short-grain white rice — Moderately sticky but not cohesive enough for structural applications like zongzi, mochi, or steamed rice cakes where the rice must hold a wrapped or stuffed shape
Sweet rice flour (mochiko) — Ground glutinous rice; acceptable for batters, doughs, and thickening where whole grains are not required; use 1:1 ratio by weight or volume
Arborio rice — Higher amylopectin than long-grain rice; produces some stickiness useful for rice pudding but insufficient for traditional sticky rice dishes or desserts
Sushi rice — Short-grain rice with moderate stickiness; a distant second for savory applications, unusable for steamed sticky rice or traditional desserts

Pairs with

Coconut milk Mango Pandan leaf Red bean paste (anko)Black sesame seedsSoy sauce and fish saucePork belly, sausage, or salted duck eggPalm sugar or coconut sugarFresh gingerTropical fruits

Also called

Pulut · Sticky Rice · Khao Niaw · Sweet Rice